|Home > Nutrition > Healthy Recipes > Spicy Eggplant Dip|
Nutrition Information:Calories: 71
Protein: 2 g
Carbs: 9 g
Fat: 4 g
Saturated Fat: 1 g
Sodium: 6 mg
Fiber: 4 g
|1||Heat oven to 400 deg. F. Line a heavy baking sheet with foil.|
|2||Brush the cut sides of the eggplant with 1 tablespoon of the oil and arrange cut side down on the baking sheet. Bake until cut sides are browned and eggplant is soft (about 25 minutes).|
|3||Combine remaining oil and garlic in a skillet and heat over low heat until garlic sizzles. Stir in cumin and remove from heat.|
|4||Scoop out softened eggplant, chop finely and then add to skillet. Add ginger, bell pepper, and parsley. Stir mixture over low heat until blended. Add salt and pepper to taste.|
|5||Serve warm or at room temperature. Yield: 2 cups. Serving Size: 1/4 cup.|
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Category: Main Dish
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Meghan Tiernan (MS, RD, LDN) is a registered dietitian with a passion for helping others achieve a healthy lifestyle. She strives to help others learn the most nutritious way to eat, in order to achieve good health.
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